1-2-3 Eat! Grilled Sirloin, Roasted Butternut Squash, brown and wild rice
Servings : 4
Ingredients
- 16 oz sirloin steak
Roasted Squash
- 1 Butternut Squash large
- 3 Tbsp extra virgin olive oil
- 2 tsp kosher salt
Brown and Wild Rice
- 1 cup brown rice
- 1 cup wild rice
- 2 cups vegetable broth
Instructions
Steak
- Grill to desired doneness
Roasted Squash
- Heat oven to 400. Peel a large butternut squash. Slice in half and scoop out seeds. Cut squash into 2 inch cubes. Toss cubes with 3 T. olive oil. Spread in a single layer on a cookie sheet. Sprinkle with kosher salt. Bake at 400 for 20 minutes or until squash is soft.
Brown and Wild Rice
- Combine all ingredients in a sauce pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Fluff with fork. Serve with Bragg Liquid Aminos, if desired.